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Es's Gluten Free with Pumpkin Seeds and Apricot Biscotti

By: | October 9, 2017 | Tags: , , | 22 comments

GF Pumpkin and Apricot Biscotti
You have to try this tested recipe made of GF flour with Pumpkin Seeds and Apricot Biscotti.  Although I have to say so myself, this is the best ever I have managed to make GF.
1 c Gluten Free 1-to-1 Baking Flour – Bob’s Red Mill
1½ teaspoon baking powder
½ cup white sugar
½ cup salted pumpkin seeds
½ cup sliced dried apricots
2 XL eggs
¼ cup almond milk
Preheat oven to 320F
Line cookie tray with parchment paper.
Mix flour, baking power and sugar.
Add seeds and sliced apricots.
Whisk eggs together with the milk till combined.
Form a log of ±3-4” wide and place on baking tray.  Leave some space down the length of you tray in order for some spreading of the dough.
The mixture is rather wet, so make sure to cover your hands and the board you work on with a good helping of flour while shaping the dough into a log.
Bake for ±30 minutes, or till you have a slight golden crust
Let it cool down properly before you cut the log into biscuits, about ½” thick.  If you prefer, as I did, cut it again into half or you will end up with a very big and unmanageable biscotti.
Turn down the oven 300F
Place the sliced biscotti on a cooling rack (cut side up) and continue to bake for ±10 minutes.  Turn the biscotti over and repeat this process on the other side.
Leave it in the oven and place a spoon in the door to keep it slightly open.
I prefer to add this extra step in order for the biscotti to completely dry out for ± ½-1 hour.
Store in an airtight container or ziplog bag.
I can promise you, this is the best ever GF biscotti I have ever concocted, and it’s so easy and quick to prepare.  I only made a small batch, as I had to test it out, but believe me, next time I will make more of same.
Prepared, tried and tested by: Esme Slabs
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  1. Yum! Always looking for new gluten free recipes! Thanks for sharing at The Blogger’s Pit Stop! Roseann from http://www.thisautoimmunelife.com

    • Thank you so much, this is very kind of you to leave a note on my blog re this. It’s my go to biscotti recipe as GF now. I am till working on others, but at present this turned out the best. Hope you will try it out and would love your feedback.

  2. Looks delicious! Pinned!

  3. Apricots and pumpkin seeds….what’s not to like. Pinning for future reference!

  4. You know what the best thing is about biscotti? My kids don’t like it, so all for me! This recipe looks delicious!

  5. Need to try this! Looks yummy!

  6. I love BOTH of those flavors, but have never thought of combining the two flavors! Going to bookmark this recipe for later!

  7. I’ve not made biscotti before but I’m going to try this recipe. I will just have to work out the oven temperatures as in UK we use degrees centigrade, but google is a great friend on this occasion! I do have a handy measuring tool for cups etc as we don’t use those measurements in recipes either 😊 Can’t wait to get baking! 😊

  8. I have an apricot chocolate chip recipe that I love using almonds. Will try pumpkin seeds!

  9. Looks yummy. Personally, I’d throw in some dried cranberries in there too. Make it more festive in color and flavor 😊

    • Herlina – yes that will be awesome, next time, I will add canberries. Just had to test and get the recipe working, but now that I know its good to go I will add other stuff and mix and match. Thanks for the idea

  10. I adore apricot and pumpkin. But never had them together!

  11. 🙂

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